|1 tablespoon||Olive oil|
|2||Carrots; finely diced|
|2||Cloves garlic; minced|
|1 tablespoon||Chili powder|
|2 teaspoons||Ground coriander|
|2 teaspoons||Ground cumin|
|2½ cup||V8 Juice|
|1⅔ cup||Cooked pinto beans|
|¼ cup||Fresh cilantro; minced|
|1½ cup||Sharp cheddar cheese; shredded|
|1 cup||Lettuce; shredded|
|1 cup||Tomatoes; chopped|
|¾ cup||Green onions; finely chopped|
|⅓ cup||Sour cream; (optional)|
|⅓ cup||Yogurt; (optional)|
Preheat oven to 175 - 200 degrees F. Unwrap taco shells and put in oven to warm.
Heat oil in a large nonstick skillet over medium heat. Add the onions and carrots and cook, stirring occasionally, until vegetables begin to brown, about 6-7 minutes. Stir in bulgur, chili powder, coriander, and cumin and cook, stirring, 1-2 minutes.
Stir in V8 Juice and bring to a boil. Reduce heat, cover, and simmer 15 minutes or until bulgur is tender. Add beans to pan and mash them slightly with the back of a wooden spoon or with a fork. Stir in cilantro and heat through.
To serve tacos, add some of the bean mixture to a taco shell. Toppings can be selected from cheese, lettuce, tomatoes, green onions, and optional sour cream & yogurt mixed together.
Per serving: 311 Calories (kcal); 18g Total Fat; (49% calories from fat); 10g Protein; 31g Carbohydrate; 28mg Cholesterol; 263mg Sodium Food Exchanges: 1½ Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Recipe by: The No-Tofu Vegetarian Cookbook Converted by MM_Buster v2.0n.
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